From Our Editors
In 1939, a lady named Maxine met and married a gentleman named Ollie and moved to Indianapolis. In 2007, their children and grandchildren started Maxine’s Waffle and Chicken to pay homage to her southern cooking. The downtown eatery, with its soft yellow walls, blue ceiling and wood floors and tables, stays busy for breakfast and lunch, Tuesday through Sunday. For starters, customers dig in to Max Fries with cheese sauce, fried chicken chunks, tomatoes, onions and green peppers topped off with more cheese and sour cream; Salmon Bites, several spicy, handmade salmon balls deep-fried and served with aioli sauce; or fried green tomatoes, served with a southern style sauce. Fish and grits, salmon croquettes and the famous namesake dish are served with cinnamon raisin toast and the popular peach butter, while Neice’s Pancakes are served with peach butter and maple syrup.